Posts Tagged ‘salad’

I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!

Tomorrow I will be having the kids for dinner, and I thought I’d do up a little something for an appetizer, what to have, what to have? After a bit of browsing, I found a seafood concoction by the Barefoot Contessa which inspired me. I didn’t use her recipe but it inspired me none-the-less! Here’s what I did:

Ingredients:

1 kg of seafood ( I used calamari, shrimp, octopus and mussels, no shells)

2 tbsp. olive oil

2 lemons (zest and juice of 1 1/2 and slice the other half, very thing)

2-3 cloves garlic crushed

red pepper flakes to taste

1 tsp oregano

1/4 cup fresh parsley

1 tomato diced finely

salt and pepper to taste

Directions:

Cook the seafood as directed on package. I used frozen seafood and steamed it. You could poach it in white wine for a lovely taste as well.

Make your dressing with all the other ingredients except the sliced lemons.

Add the cooked and cooled seafood to the dressing in a large bowl. Let sit overnight.

Serve in chilled martini glasses or other fancy glass, garnished with a lemon slice or two and a basil or mint leaf. This should give you 6-8 appetizer servings@ 4 WW points each.

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with www.glutenfreeeasily.com for an appetizer, then back to my blog for your salad with me. Next you’ll go to http://www.espirational.com for dinner and finish with a delicious dinner with http://www.carriegf.wordpress.com! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!

Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.

layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.

Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.

serve with the salad dressed or dressing on the side depending on your group size.

Serve the salad with sour cream and salsa on the side for those that like that.

Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!

A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!

This is a salad just chock full of super foods! It is tasty, easy to make and it is something different to serve to your family or guests! I think you’ll like it. Remember to slice your kale real thin, easier to digest, not to mention chew! Go kale!

Ingredients:

1/2 -1 head Kale

1/2 broccoli shredded

8-10 brussel sprouts sliced very thin(mandolin or food processor)

1/2 green cabbage shredded or sliced very thin

1/2 radicchio sliced thin or chopped

1/2 cup dried cranberries or cherries

1/4 cup pumpkin seeds roasted

Poppyseed dressing:

2/3 cup cider vinegar

1/4 cup honey

1 -2 tbsp. Dijon

1/2 tsp salt

1 tbsp. poppy seeds

fresh ground pepper

1/3 cup olive oil

Directions:

Mixed all the salad ingredients in a large bowl. I like to use the food processor’s slicing blade to slice all my kale, brussel sprouts etc, but you do what works for you!

Mix all the dressing ingredients into your cruet or a mason jar and shake!